Guest guest Posted October 16, 2009 Report Share Posted October 16, 2009 Collard Greens with Bacon 4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces 1 small yellow onion, chopped 2 garlic cloves, minced 1 Tbsp clear honey 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Several dashes hot sauce, Tobasco 1/4 cup apple-cider vinegar 2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard) 1 cup chicken broth (or water) Put bacon in a large pot and cook on medium heat until it just starts to brown around the edges, stirring occasionally. Mix in the onions and cook until they're soft and starting to brown, stirring occasionally. Add the garlic, honey, salt, pepper and hot sauce and cook until the garlic becomes fragrant, about a minute. Pour in the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot. Stir in the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the heat to medium-low and cook until the greens are completely wilted and have lost their brightness, stirring occasionally. Season to taste with additional vinegar and hot sauce and serve with a generous ladle of the pan juices from the pot. Serves 6 to 8. ___________________________________________________Loving Care, Gay Surgery '75, CD '94,SCD '97, No meds. '98 SCDâ„¢Stores: http://www.SCDiet.net/ Moderator Indy, IN Breaking The Vicious Cycle by Elaine GottschallTell me where you live to find SCD Pals, Drs. how long on the SCDiet. Put in Subject: SCD or I may not see your post to me. Subject: collard greensTo: BTVC-SCD Date: Friday, October 16, 2009, 10:24 AM Hi,I have come into quite a lot of organic collard greens. I have never cooked or eaten this before. Anyone out there can give a recipe and/or advice? I was thinking of cooking in a pan of water as I do Kale -- until soft, and then puree and bake into coconut flour muffins. I do this with succhini and they like them. Are the collards bitter? Is there any other flavor or spice that goes well with them? Thanks!!Judy------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2009 Report Share Posted October 16, 2009 Collard Greens with Bacon 4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces 1 small yellow onion, chopped 2 garlic cloves, minced 1 Tbsp clear honey 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Several dashes hot sauce, Tobasco 1/4 cup apple-cider vinegar 2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard) 1 cup chicken broth (or water) Put bacon in a large pot and cook on medium heat until it just starts to brown around the edges, stirring occasionally. Mix in the onions and cook until they're soft and starting to brown, stirring occasionally. Add the garlic, honey, salt, pepper and hot sauce and cook until the garlic becomes fragrant, about a minute. Pour in the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot. Stir in the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the heat to medium-low and cook until the greens are completely wilted and have lost their brightness, stirring occasionally. Season to taste with additional vinegar and hot sauce and serve with a generous ladle of the pan juices from the pot. Serves 6 to 8. ___________________________________________________Loving Care, Gay Surgery '75, CD '94,SCD '97, No meds. '98 SCDâ„¢Stores: http://www.SCDiet.net/ Moderator Indy, IN Breaking The Vicious Cycle by Elaine GottschallTell me where you live to find SCD Pals, Drs. how long on the SCDiet. Put in Subject: SCD or I may not see your post to me. Subject: collard greensTo: BTVC-SCD Date: Friday, October 16, 2009, 10:24 AM Hi,I have come into quite a lot of organic collard greens. I have never cooked or eaten this before. Anyone out there can give a recipe and/or advice? I was thinking of cooking in a pan of water as I do Kale -- until soft, and then puree and bake into coconut flour muffins. I do this with succhini and they like them. Are the collards bitter? Is there any other flavor or spice that goes well with them? Thanks!!Judy------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2009 Report Share Posted October 16, 2009 collards are bitter and usually have to be cooked a long time to get rid of the bitterness. Gay gave you a nice recipe, but you can google them to learn a little bit about cooking them. collard greens Hi,I have come into quite a lot of organic collard greens. I have never cooked or eaten this before. Anyone out there can give a recipe and/or advice? I was thinking of cooking in a pan of water as I do Kale -- until soft, and then puree and bake into coconut flour muffins. I do this with succhini and they like them. Are the collards bitter? Is there any other flavor or spice that goes well with them? Thanks!!Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2009 Report Share Posted October 16, 2009 I was thinking of cooking in a pan of water as I do Kale -- until soft, and then puree and bake into coconut flour muffins. I do this with succhini and they like them. Are the collards bitter?Er...I don't think they'd go that well in coconut muffins. If I recall correctly, we used collards in green smoothies at one point and they made them kind of spicy.. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2009 Report Share Posted October 16, 2009 I was thinking of cooking in a pan of water as I do Kale -- until soft, and then puree and bake into coconut flour muffins. I do this with succhini and they like them. Are the collards bitter?Er...I don't think they'd go that well in coconut muffins. If I recall correctly, we used collards in green smoothies at one point and they made them kind of spicy.. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2009 Report Share Posted October 16, 2009 At 09:24 AM 10/16/2009, you wrote: I have come into quite a lot of organic collard greens. My immediate thought would be to make collard chips out of it, like kale chips. It works quite nicely, and is pretty tasty. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 Hey Marilyn, I knew you would come up with a good thought!Chips! Can you review the procedure for me? Thanks! We are at about stage 3, would the chips be OK here? (We ahave not been able to find a legal bacon here on the east coast.) Judy > >I have come into quite a lot of organic collard greens. > > My immediate thought would be to make collard > chips out of it, like kale chips. It works quite nicely, and is pretty tasty. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 Hey Marilyn, I knew you would come up with a good thought!Chips! Can you review the procedure for me? Thanks! We are at about stage 3, would the chips be OK here? (We ahave not been able to find a legal bacon here on the east coast.) Judy > >I have come into quite a lot of organic collard greens. > > My immediate thought would be to make collard > chips out of it, like kale chips. It works quite nicely, and is pretty tasty. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 At 08:32 AM 10/17/2009, you wrote: I knew you would come up with a good thought!Chips! Can you review the procedure for me? Thanks! We are at about stage 3, would the chips be OK here? (We ahave not been able to find a legal bacon here on the east coast.) Trim the thick stems out of the collards. Cut in chip-sized or larger (because they do shrink) pieces. Toss with a small amount of olive oil. (Not lots -- just enough to lightly coat them.) Lay out, in a single layer, on parchment, all the pieces and sprinkle lightly with salt. (I have several pizza pans with holes in them from pre-SCD days that I lay the parchment on.) Bake in a pre-heated 350F oven for 10-15 minutes, or until crispy. Remove from oven and allow to cool. Store in a moisture-proof container. Although the chances are, they won't last long enough to get much moisture. I have made these chips with kale, with collards, with mustard greens (tad bitter), and have been contemplating Romaine lettuce and spinach. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 If you can eat raw veggies, I like to use kale essentially as a taco shell. It's a raw recipe (fake refried beans, fake cheese, other veggies etc) but you could use cooked " normal " foods . I just wash them, take the spine out, fill the shiny side with whatever you want in it and roll it up . Other (nut or cheese) scd taco shell recipes feel way too heavy to me now but collards (or endive, but that's a little more bitter) work perfectly. nom nom nom! Stacey > > Hi, > I have come into quite a lot of organic collard greens. I have never cooked or eaten this before. Anyone out there can give a recipe and/or advice? I was thinking of cooking in a pan of water as I do Kale -- until soft, and then puree and bake into coconut flour muffins. I do this with succhini and they like them. Are the collards bitter? Is there any other flavor or spice that goes well with them? Thanks!!Judy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 If you can eat raw veggies, I like to use kale essentially as a taco shell. It's a raw recipe (fake refried beans, fake cheese, other veggies etc) but you could use cooked " normal " foods . I just wash them, take the spine out, fill the shiny side with whatever you want in it and roll it up . Other (nut or cheese) scd taco shell recipes feel way too heavy to me now but collards (or endive, but that's a little more bitter) work perfectly. nom nom nom! Stacey > > Hi, > I have come into quite a lot of organic collard greens. I have never cooked or eaten this before. Anyone out there can give a recipe and/or advice? I was thinking of cooking in a pan of water as I do Kale -- until soft, and then puree and bake into coconut flour muffins. I do this with succhini and they like them. Are the collards bitter? Is there any other flavor or spice that goes well with them? Thanks!!Judy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 If you can eat raw veggies, I like to use kale essentially as a taco shell. It's a raw recipe (fake refried beans, fake cheese, other veggies etc) but you could use cooked " normal " foods . I just wash them, take the spine out, fill the shiny side with whatever you want in it and roll it up . Other (nut or cheese) scd taco shell recipes feel way too heavy to me now but collards (or endive, but that's a little more bitter) work perfectly. nom nom nom! Stacey > > Hi, > I have come into quite a lot of organic collard greens. I have never cooked or eaten this before. Anyone out there can give a recipe and/or advice? I was thinking of cooking in a pan of water as I do Kale -- until soft, and then puree and bake into coconut flour muffins. I do this with succhini and they like them. Are the collards bitter? Is there any other flavor or spice that goes well with them? Thanks!!Judy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 > If you can eat raw veggies, I like to use kale essentially as a taco > shell. It's a raw recipe (fake refried beans, fake cheese, other > veggies etc) but you could use cooked " normal " foods . I just > wash them, take the spine out, fill the shiny side with whatever you > want in it and roll it up . Other (nut or cheese) scd taco shell > recipes feel way too heavy to me now but collards (or endive, but > that's a little more bitter) work perfectly. I use romaine lettuce leaves for this. Like a sandwich rollup. BTW, what is fake refried beans? Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 The original recipe is from Raw Food, Real World. I usually do something similar depending on what I have in my house: Fake beans: 1 1/2 cup sunflower seeds (soaked for 2 or more hours) 1 cup sundried tomatoes (soaked 1 hour or more) approx 2 tsp cumin approx 2 tsp coriander 1 tsp cayenne pepper (I do less because I can't handle spicy) 2 Tbsp olive oil 1 tsp honey 1 tsp salt 3 green onions approx 6 Tbsp water 1 small handful of cilantro (I hate cilantro...I always leave this out) I think it's probably healthier than refried beans since it's not...you know....refried . I'll use this, a fake cheese, a fake sour cream (or yogurt), guacamole and maybe some other veggies like olives and mushrooms. I was dubious when my bf first made this for me (from memory...he's so good at that) but I became hooked pretty quickly. Stacey > > that's a little more bitter) work perfectly. > > I use romaine lettuce leaves for this. > Like a sandwich rollup. > > BTW, what is fake refried beans? > > Mara > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 At 04:58 PM 10/17/2009, you wrote: I think it's probably healthier than refried beans since it's not...you know....refried . I'll use this, a fake cheese, a fake sour cream (or yogurt), guacamole and maybe some other veggies like olives and mushrooms. Keep in mind that seeds are something one should usually add later, after significant healing has taken place. What is this " fake cheese " you're talking about? Oh, and remember -- if you use healthy oils and fats, it's healthy even if it's fried. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2009 Report Share Posted October 18, 2009 fake cheese is just another raw food recipe (well...different recipes depending on what I happen to have in my house). However, no one else here is a vegetarian or a raw foodist (vegan) which is why in my original reply I said that everyone else could use the regular SCD taco fillings. Uh. It's healthier than less fried, or less healthy oils, but any heat breaks unsaturated fat molecules. And, at least from what I understand, a broken unsaturated fat molecule can end up being a trans-fatty acid which is a fat molecule the body can't use effectively, but may try to use anyway. it's thought to be related to cancer. That's actually the concept for the foundation of the budwig diet- remove all processed foods (all trans fats and oxidizing foods) and flood the body with healthy maximally useful fatty acids. It's weird to think about but if you're preparing heated food it's better to cook with a saturated fat (like butter) but if you're just eating it uncooked (like using olive oil for dressing) then it's better to go with an unsaturated fat because of the way the body processes stuff. Coconut oil is in some ways ideal because it is in-between. Of course I don't know what temps different oils break. or how long it takes. My generic broad statements here are from a theoretical perspective. At least, that's how I understand it. Glad to hear that you're tests went well! Yay, remission! Stacey > >I think it's probably healthier than refried > >beans since it's not...you know....refried . > >I'll use this, a fake cheese, a fake sour cream > >(or yogurt), guacamole and maybe some other veggies like olives and mushrooms. > > Keep in mind that seeds are something one should > usually add later, after significant healing has taken place. > > What is this " fake cheese " you're talking about? > > Oh, and remember -- if you use healthy oils and > fats, it's healthy even if it's fried. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
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